Toughest Cowboy

Living in a Food Loving Household

Cheesy Chicken Pancakes

This week the unthinkable happened: my child stopped eating. I thought it might be coming, as since the start of the year he’s basically just eaten pasta with sauce or sandwiches. I wasn’t too worried as you can pretty much get anything into a pasta sauce, but when he started refusing the one thing he would eat for dinner I have to say I was pretty stumped. He had sandwiches one evening then I thought I’d try pancakes (which he sometimes has for breakfast when we are feeling wild of a Sunday morning. Crazy days huh.)

I had a chunk of poached chicken in the freezer about an inch long and half an inch thick so I added that, but you could use anything you have really. I used mushroom another evening and did think about adding some baby leaf spinach, but I felt it was a foodstuff that needed to be added surreptitiously and I wasn’t in a position to do that what with the child standing on a chair and peering at the hot pan and pancake mix.

Cheese Chicken Pancakes

This recipe makes three pancakes, half of which was eaten by the boy and the other half scoffed by the husband and me. Bad bad bad.


  • 1 egg
  • 250g plain flour
  • 250ml milk (I used semi skimmed)
  • 70g mature cheddar cheese, grated
  • A handful of cooked chicken, diced
  • Bit of butter and bit of oil for frying
  • Some pepper, if you like

Put the egg, flour and milk in a bowl and whisk it all together until you have a smooth batter. Pancake purists say to put the flour in first, make a well, then add the milk and beaten egg into the well before mixing together.

You can do it this way if you don’t have an impatient toddler who just wants to fling all the ingredients in and DO WHISKING MUMMY. When you have a smooth batter, add the grated cheese in.

Put a small frying pan onto a ring on your hob at the highest setting and melt a small knob of butter with a splash of vegetable oil. Add about a third of the diced chicken and cook for a couple of minutes before adding a good ladleful of batter. Cook until there are bubbles coming through and the batter on the top is almost solid.

Flip and cook for another couple of minutes before removing. Repeat the whole exercise until your pancake batter is used up. Allow the pancakes to cool slightly before serving to your master.



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